Cover and bake for 1 hour or until barley and bulgur are tender, stirring twice. Top with remaining cheese. Cover and let stand about 5 minutes or until cheese is melted. If desired, serve with grilled pita wedges

Directions

Preheat oven to 375 degrees F. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.

Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is wilted, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.

Spoon sausage mixture evenly into squash halves. In a small bowl stir together walnuts, bread crumbs, and nutmeg. Sprinkle evenly over sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.

Directions

Cook ramen according to package directions, reserving seasoning packet; drain. Stir in butter, half of the seasoning packet, and 2 teaspoons of the chili paste (discard remaining seasoning or save for another use).

Meanwhile, in a bowl combine beef, rice crackers, the egg, green onions, ginger, and 2 tablespoons of the hoisin sauce. Transfer meat mixture to a large resealable plastic bag; do not seal bag. Pat mixture into a 10x8-inch rectangle. Cut off the top side of bag. Place ramen mixture lengthwise down the center of the rectangle. Using the bag, roll sides of meat up and over the noodle filling to make a 10-inch-long roll. Transfer roll, seam side down, to the prepared baking pan. Bake 20 minutes.

Meanwhile, in a small saucepan combine the remaining 1/4 cup hoisin sauce, remaining 2 teaspoons chili paste, and the rice vinegar. Cook and stir over medium heat until bubbly. Spoon warm sauce over meatloaf. Bake about 10 minutes more or until done in the thickest portion (160 degrees F). If desired, top meatloaf with toasted sesame seeds and additional sliced green onions.

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Ingredients

4egg whites

1/2teaspoon cream of tartar

1/2teaspoon salt

1 1/3cups sugar

1/4teaspoon mint extract

7 - 8drops green food coloring

2ounces semisweet chocolate, chopped

1/2teaspoon vegetable oil

Directions

Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 225 degrees F. Line a large cookie sheet with parchment paper; set aside. In a large mixing bowl add cream of tartar and salt to egg whites. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form (tips stand straight). Beat in mint extract and green food coloring.

Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip. Pipe stars 1 inch apart onto the prepared cookie sheet. Bake about 60 minutes or until meringues appear dry and are firm when lightly touched. Turn off oven. Let meringues stand in the closed oven about 60 minutes or until cool and crisp.

In a small saucepan heat and stir 2 ounces chocolate and the vegetable oil over low heat until melted and smooth. Spread about 1/2 teaspoon each melted chocolate on the flat sides (bottoms) of half the meringues. Press the flat sides of the remaining cookies against the filling. Let stand until set.

From the Test Kitchen

Layer the unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Fill cookies before serving.

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Ingredients

1 2/3cups all-purpose flour

1/3cup unsweetened cocoa powder

1/4cup sugar

1teaspoon baking soda

1/4teaspoon salt

1egg, lightly beaten

2 1/4cups buttermilk or sour milk*

3tablespoons vegetable oil

1teaspoon vanilla

1/2cup miniature semisweet chocolatepieces

1/2cup toasted chopped walnuts

Whipped cream

Fresh raspberries or sliced strawberries(optional)

Directions

In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces and walnuts.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are browned, turning over when surfaces are bubbly and edges are slightly dry. Cool completely.

Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months.

To serve, preheat oven to 350 degrees F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. (Or heat in a toaster until warm.) Top with whipped cream and, if desired, fresh berries.

Directions

In a large bowl combine all-purpose flour, whole wheat flour, oat flour, baking powder, brown sugar, baking soda, and salt. Make a well in center of flour mixture; set aside.

In a medium bowl combine milk, egg, oil, and orange peel. Add egg mixture to flour mixture all at once. Stir just until moistened (batter should be slightly lumpy).

Pour 2/3 to 1 cup batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter.

For sauce, in a small saucepan heat marmalade until melted. Stir in berries; heat through. Spoon sauce over warm waffles.

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Ingredients

ALMOND-BROWN SUGAR CRUST

1 1/2cups slivered almonds

2tablespoons packed light brown sugar

1/2cup unsweetened toasted coconut flakes

1/2teaspoon kosher salt

4tablespoons unsalted butter, melted

BLUEBERRY SAUCE

3cups blueberries, rinsed, well drained, and carefully picked over for damaged berries

Directions

Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, toasted coconut flakes, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

Bake 8 to 12 minutes until lightly golden. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

Remove from heat and stir in almond extract and coconut extract. Set aside to cool; refrigerate sauce until completely chilled before proceeding.

Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.

Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

TO SERVE:

In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.